It seems I may be making good use of my cheater ideas in the near future, as I have now re-entered the world of working outside of the home, in addition to keeping Coffee Break fun and interesting for you, and trying to make sure my family and house don’t completely fall apart. I am sure to find myself very short on cooking time. And as if all of that weren’t enough to keep me out of trouble, I am now compiling my recipes to make a cookbook for other people like me who want homemade tasting food, but have little time to make it.  Watch for it…I’ll have it ready to order in time for Christmas.

So, here’s today’s recipe…

Super Easy and Yummy Chicken and Dumplings

Ingredients

• 1 whole store-bought roasted chicken (about 2 pounds)
• 2 tablespoons vegetable oil
• 1/2   onion chopped
• 6 cans (14 ounces) low-sodium chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 10 baby carrot sticks, chopped
• 2 celery sticks, chopped
• 1 tube  golden buttermilk biscuit dough
• 1 can (10.5 ounces) condensed chicken gravy

Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings.  On a lightly floured surface, flatten each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie- shapedpieces. Set aside.

Skim surface of soup for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Spoon into bowls and serve piping hot.